This vibrant lemon blueberry cake is bursting with beautiful natural flavors and refreshingly bright taste. The moist, easy-to-make cake is layered with delicious blueberry and lemon buttercream, creating a soft, melt-in-your-mouth crumb filled with zingy flavors.
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1
Preheat your oven to 350°F.
2
In a large bowl, combine all dry ingredients including flour, sugar, salt, and baking powder. Whisk together until evenly distributed.
3
Reserve 1 tablespoon of the dry mixture.
4
Add softened butter to a mixer bowl and combine with dry ingredients on medium-low speed until the mixture resembles wet sand. This reverse creaming method helps create a tender crumb and prevents overmixing.
5
In a medium bowl, combine sour cream, whole milk, lemon zest, lemon juice, egg whites, and vanilla extract. Whisk until smooth and well combined.
6
Toss the reserved dry mixture with the blueberries to coat them lightly.
7
With the mixer on low speed, gradually drizzle in the wet mixture. Once combined, gently fold in the coated blueberries.
8
Prepare three 6-inch baking pans by buttering, flouring, and lining with parchment paper. Distribute batter evenly among the pans and optionally use baking strips for even baking.
9
Bake at 350°F for about 30 minutes or until the center springs back when lightly touched.
10
Spread frozen blueberries on a plate and place in the freezer for garnish.
11
In a small saucepan, combine fresh blueberries, water, lemon juice, and sugar. Cook over medium-low heat while mashing the berries with a fork. Simmer for 5-7 minutes until jammy and thickened, then strain through a sieve to remove skins. Cool completely.
12
Once cakes have cooled, begin preparing the buttercream by creaming 1.5 cups of softened unsalted butter for a few seconds.
13
Add powdered sugar in batches, mixing on low speed between additions while gradually incorporating lemon juice. Add a pinch of salt for contrast.
14
Mix on high speed for 1 minute to fluff the buttercream and ensure it is well combined.
15
Transfer about 3/4 cup of buttercream to a medium bowl and fold in the blueberry reduction, adding about 1 tablespoon at a time until desired color and flavor are achieved.
16
Remove the cooled cake layers and assemble by applying blueberry buttercream between layers and lemon buttercream on the outside. Decorate the top with dollops and leave the sides mostly bare to showcase the blueberries.
17
Chill the cake in the refrigerator until the frosting sets. Top with frozen blueberries just before serving.
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